- 150g sweet potato, cubed
- 50g chorizo, chopped
- 2 smoked bacon medallions, chopped
- 1 red onion, finely chopped
- 1 large portobello mushroom, sliced
- 5 cherry tomatoes, halved
- 100g spinach
- 2 tbsp tomato purée
- 4 tbsp passata/chopped tomatoes
- 1 tsp smoked paprika
- 1 tsp sweet paprika
- 1/2 tsp cayenne pepper
- salt & pepper
- 2 large eggs
Preheat oven to 200d.
Start by chopping all the ingredients to small pieces that will cook quickly.
In an oven safe skillet, cook the sweet potato for 2-3 minutes in a little coconut oil until slightly softened.
Add the chorizo & bacon and cook quickly.
Add the onion, mushroom and tomatoes, cooking until just softened.
Next add the spinach, tomato purée, passata and spices of choice. Cook quickly for approx 2 minutes until the spinach is wilted.
Finally crack 2 eggs on top of the mixture. Place pan in the preheated oven for 3-4 minutes until the eggs are cooked but the yolks are still soft.